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Sea Bass With Fennel
Sea Bass With Fennel
(Branzino al Finocchio)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) sea bass, spines trimmed, scaled and cleaned
Large pinch of dried fennel
2 fl oz (50 ml) brandy
Extra virgin olive oil, for brushing
Salt and pepper
Fresh fennel slices, to serve 

Directions:

Preheat the oven to 180C (350F) Gas Mark 4.

Sprinkle the dried fennel inside the cavity of the fish.

Make several diagonal slashes on each side of the fish.
 
Brush it with olive oil and place on a baking sheet.

Bake, turning and brushing with more olive oil occasionally, for about 15-20 minutes.

Season with salt and pepper.

Prepare a bed of fresh fennel slices on a serving dish and place the sea bass on top.

Gently warm the brandy in a ladle.
 
Pour the brandy over the fish and ignite.

Serve when the flames have died down. Serves 4.

That's it!
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